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A
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Knowledge
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PLO 1
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Explain basic and specialized knowledge of food technology
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5
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PLO1.1
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Explain knowledge of natural science & food science (chemistry, biochemistry, biology, microbiology, sensory…)
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5
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PLO1.2
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Explain knowledge of food engineering (machines & equipment, heat transfer, mass transfer, mechanics of bulk materials, fluid mechanics …)
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5
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PLO1.3
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Explain knowledge of food safety and quality assurance
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5
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PLO1.4
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Explain knowledge of food processing technology
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5
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PLO 2
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Explain knowledge of social, political sciences and food laws
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5
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PLO 2.1
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Apply knowledge of physical training and national defense education
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3
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PLO 2.2
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Locate source of laws and political science
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5
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PLO 2.3
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Apply knowledge of social science
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3
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PLO 3
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Categorize knowledge of information technology in food technology and food safety
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4
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PLO 3.1
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Categorize office computer software for learning & working
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4
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PLO 3.2
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Employ appropriate softwares in food technology tasks (statistics, data analysis, visual representation of data, reference management software... )
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3
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PLO 4
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Apply knowledge in planning, organization and monitoring of food processing and food production (new product development plan, quality control plan, process parameters monitoring plan research – development plan…)
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3
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PLO 5
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Apply knowledge of management, production operation, food processing
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3
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PLO 5.1
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Apply knowledge of general management and operation
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3
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PLO 5.2
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Apply knowledge of professional management and operation of activities in an enterprise, including new product development, food manufacturing, and trading
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3
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B
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Skills
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PLO6
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Take part in detecting and solving problems in food processing.
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4
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PLO 6.1
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Take part in problem solving and food processing improvement
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4
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PLO 6.2
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Use the laboratory and inspection techniques, and statistical principles to detect problems’ causes.
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4
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PLO 6.3
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Apply and incorporate the principles of food science to handle practical, real-world situations and problems
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3
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PLO 6.4
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Demonstrate the ability to review the results of the improvement solution
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3
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PLO7
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Demonstrate ability in entrepreneurship and innovation to create jobs for others
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3
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PLO 7.1
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Demonstrate ability to discover new opportunities to develop or improve the production process and product quality
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3
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PLO 7.2
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Execute new product development, food processing improvement activities, and create jobs for others
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3
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PLO 8
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Take part in counter-argument, constructive criticism, and suggest alternative solutions for food technology issues in the unstandardized and unpredictable environments.
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4
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PLO 8.1
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Examine the issue, execute risk assessment, context and condition review to suggest alternative solutions.
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3
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PLO 8.2
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Take part in constructive criticism on professional topics.
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4
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PLO 9
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Take part in the evaluation of completed tasks and contribution of team members
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4
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PLO 9.1
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Take part in the evaluation of completed tasks
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4
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PLO 9.2
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Take part in performance assessment of team members
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4
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PLO 10
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Award communication skills
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5
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PLO10.1
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Apply basic communication skills
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3
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PLO10.2
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Write relevant technical documents. (essays, project reports, thesis..).
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5
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PLO10.3
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Create oral communication for a variety of audiences (presentation, instruction, discussion...)
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5
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PLO 11
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Demonstrate professional English reading comprehensive and achieve the level of 3/6 of the national qualification framework
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3
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PLO 11.1
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Use basic English and achieve the level of 3/6 of the national qualification framework
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3
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PLO 11.2
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Use professional English in reading food technology documents
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3
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C
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Professionalism and leadership
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PLO 12
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Motive the ability to work independently, as well as the ability to work cooperatively in teams in different situations
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4
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PLO 12.1
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Demonstrate necessary skills necessary to work independently and lifelong learning
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4
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PLO 12.2
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Demonstrate the compliance to rules & regulations and ensure the safety for oneself and others
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4
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PLO 12.3
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Provide leadership in a variety of situations with diverse backgrounds to achieve assigned target
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4
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PLO 13
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Demonstrate skills to instruct others to conduct works relating to food processing and development
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4
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PLO 14
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Select appropriate knowledge and principles to address food technology issues, in compliance with professional integrity and ethical values as well as to protect self ideas
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5
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PLO 14.1
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Commit to the highest standards of professional integrity and ethical values
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5
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PLO 14.2
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Locate evidence-based scientific information, and resources that supplement food science and technology knowledge
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5
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PLO 14.3
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Select appropriate knowledge and principles to address food science issues, and protect points of view
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4
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PLO 15
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Take part in planning, coordinating, managing resources, assessing, and improving assigned tasks
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4
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PLO 15.1
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Analyze requirements to define necessary resources
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4
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PLO 15.2
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Discriminate tasks, and resources to achieve the given outcomes
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4
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